Sorry for the poor quality photo, but I had to share this vegetable soup I've been making for the past few weeks! I make a big batch during the week and divide it into easy travel containers for Danny and I to take for lunch. It's perfect. Full of flavor and healthy veggies! The best part, it's super easy and quick to make!
- 1/2 an onion, diced
- 1 clove of garlic, crushed
- about 20 baby carrots, diced
- 2 stalks of celery, diced
- 2 potatoes, diced
- 1 can of black beans
- 1 can of corn
- 1 can of chickpeas
- about 1 cup of spinach, chopped
- 2 tablespoons tomato paste
- 1 quart of chicken or veggie stock
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon of poultry seasoning
- 1 teaspoon of sage
- 1 teaspoon of salt
- 1 teaspoon of pepper
In a large soup pot, saute onions, garlic, carrots, and celery with just a bit of nonstick cooking spray. As they are softening up, dice up your potato and add to the pot. Once everything is cooked just a bit, create an empty space in the bottom and add in your butter; then add in your flour and stir. It will create a paste that coats all the veggies. Keep stirring for a while, about 1-2 minutes, so the flour cooks a bit. Then add in your chicken or vegetable stock. Stir, making sure to break up any clumps of flour mixture. Add in all the seasonings and stir.
Add your two tablespoons of tomato paste and allow to simmer for about 10-15 minutes, until the potatoes and carrots are cooked through. Strain and rinse your beans, corn, and chickpeas and add to the soup. Add your chopped spinach and allow to wilt. Warm up the soup again. Serve with a bit of hot sauce on top -- I like Tabasco Chipotle, personally!
It's such a quick, easy, healthy soup and it makes a great comforting lunch during a long workday. I especially love it with a grilled cheese sandwich -- I feel like I can get away with something a little decadent... since the soup is barely any calories at all!